This Thai red curry recipe has been created by Chef Noroor, founder of the Blue Elephant group. It is not only tasty but extremely nutritious. The pumpkin’s bright orange colour means that it is loaded with beta-carotene, which experts reckon can reduce the risk of developing certain types of cancer and protect against heart disease and some degenerative aspects of ageing.
Serves: 4, or 2 very hungry people.
Cooking Time: 15 minutes
What You’ll Need:
- 2 tablespoons red curry paste
- ½ teaspoon ground roasted cumin seeds and coriander seeds
- 2 tablespoons vegetable oil
- 90 grams beef (sliced into bite-size pieces)
- 80 grams pumpkin (cut in pieces)
- 250 grams coconut milk
- 2 kiffir lime leaves, torn in half
- 15 sweet basil leaves (Horapha leaves)
- 1 large red chilli (angle sliced)
For the Seasoning
- ½ tablespoon palm sugar
- 1 tablespoon fish sauce
For the Garnish
- Sweet basil tips
What To Do:
In a saucepan on a medium heat, add vegetable oil and red curry paste. Mix paste with oil until an aroma develops. Gradually add coconut milk.
Add sliced beef; simmer until beef is half-cooked. Add pumpkin.
Add remaining coconut milk. Allow it to boil for about a minute.
Add seasoning, kaffir lime leaves and red chilli.
When the curry boils, add the sweet basil leaves. Gently mix well and pour the curry into a serving bowl.
Decorate with tips of sweet basil leaves.
Recipe from Blueelephant.com